Beets are wonderful with creamy cheese such as feta, Burrata or chevre. Nuts such as pistachio, hazelnut, walnut or pine nuts are also a great compliment. Adding a little acidity with lemon or vinegar is nice. Don't forget the sea salt and olive oil either! Beets are amazing on salads. Our current favorite is Little Gem lettuce, beets, roasted pumpkin seeds, green onions and chevre.

-Cut the tops off of 1 bunch of beets, leaving about 2 inches of stem. Reserve the tops for another use.

-Rinse the beets, then place the whole beets in a steamer with about 2 inches of water.

-Steam for about 20 minutes until tender when pierced with a fork, check the water level about half way through and add more if needed.

-Remove from heat and run under cold water until partially cool.

-Slip skins off.

-Slice the beets into wedges or rounds.

-If you are going to eat them as a side dish, dress them with a few sprinkles of Balsamic vinegar and/or lemon, some sea salt and freshly ground black pepper.